[parker.larry]

Here is the recipe I used for my naan. It is from Madhur Jaffrey's Indian Cooking. She is a great writer and none of her recipes have dissapointed. Handle it as you would any simple bread recipe:

2/3 C wm milk
2t sugar
2t active dry yeast
3 1/4 all purpose flour
1/2 t salt
1 t baking powder (yep, yeast and baking powder)
2 T veg oil
2/3 cup yogurt ( I use whole milk yogurt)
1 lg egg, slighlty beaten

Combine the wet ingredients and combine the dry ingredients and then mix them together. Turn the dough out, knead (don't over flour the dough, let it stay slightly sticky), form into a ball, oil, cover and raise for an hour. Punch down, knead and divide into 6 balls. Cover the balls you are not using. Roll each ball out into a tear drop shape of a quarter inch thickness at most.

I draped each of these sheets of dough over my oven mitt and alapped them onto the side of my ovev at least a few inches away from the door. I pressed any parts that hung loose onto the wall with my mitt. I did not have to spray anything but i did keep the dough a little sticky.

the oven needs to be hot. I had fired it for an hour and then maintained a small fire at the back of my oven to keep the temp up.

The dough puffed up almost immediately. As soon as any part of the naan started browning, it was done. It is good with garlic, butter and a little chopped cilantro--or with nothing.

I hope this helps.